My Mint Chocolate Brownies are in the most recent published edition of Hope Magazine! You know what you need to kick off this new year with a smile? A gigantic dose of hope with a happy square of Mint Chocolate Brownies.
These thick and fudgy brownies are layered with sweet green mint frosting and easy chocolate ganache. This classic mint chocolate combination is the perfect dessert for a cozy winter season.
I love being a contributor for and working with everyone at Hope Magazine. They make working together so uplifting, inspiring, and lovely. I'm honored to be included in such a love-filled movement.
Did you know you can subscribe to their printed magazine and have hope delivered to your mailbox? You can! Four printed issues a year will show up and brighten your day. Plus, their website is full of great content.
Mint Chocolate Brownies
These decadent brownies are inspired by the enchanting town of Mystic Water, where the townsfolk in The Baker's Man swing by the bakery every Saturday because it's Chocolate Day! ❤️
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 6 hours (includes cooling)
Yield: 16 brownies
For the brownies:
1 cup unsalted butter
8 ounces dark chocolate, chopped
1 1/2 cups granulatedsugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon espresso powder
1/2 teaspoon salt
1/2 cup + 3 Tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
Mint Frosting Layer:
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
2 Tablespoons milk
1 1/4 teaspoons peppermint extract
1 drop liquid or gel green food coloring
1/2 cup unsalted butter
1 heaping cup semi-sweet chocolate chips
For the brownies:
1. Melt the butter and chocolate in a saucepan on medium heat. Remove from the heat, pour into a bowl, and cool for 10 minutes. Preheat oven to 350°F. Line a square baking pan with aluminum foil, leaving an overhang.
2. Whisk the sugars into the cooled chocolate mixture. Add eggs, one at a time, whisking until smooth. Whisk in the vanilla. Gently fold in remaining ingredients. Pour batter into pan. Bake for 35 minutes. Allow brownies to cool completely on a wire rack.
For the mint frosting layer:
1. In a stand mixer, beat the butter on medium speed until smooth and creamy. Add the confectioners’ sugar and milk. Beat for 2 minutes on low, then increase to high and beat for 1 minute. Add peppermint extract and food coloring and beat on high for 1 minute. Frost brownies, and place in the refrigerator for at least 1 hour.
For the chocolate layer:
1. Melt butter and chocolate in a saucepan on medium heat, stirring constantly. Let mixture cool for 10 minutes, then pour over mint layer. Gently spread with a knife. Place the brownies in the refrigerator for 1 hour. Once cooled, cut into squares.